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comparative analysis of ohmic heating and conventional evaporation for milk concentration: quality parameters, energy and exergy efficiencies, ghg emission, and sensory evaluation
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نویسنده
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darvishi hosain ,mohammadi mobin ,behroozi-khazaei nasser ,jahani-azizabadi hossein ,solaimani moslem
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منبع
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فناوري هاي جديد در صنعت غذا - 2025 - دوره : 12 - شماره : 3 - صفحه:305 -319
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چکیده
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This study presents a comparative analysis of ohmic and conventional heating methods for milk concentration, evaluating processing kinetics, energy-exergy efficiency, quality parameters, environmental footprint, and sensory attributes. ohmic heating outperformed conventional methods, slashing processing time by 1.88–4.33times and reducing energy consumption by 10.5–17 times, while achieving remarkably higher energy and exergy efficiencies (42.71–57.79% and 9.48–12.75%, respectively) compared to conventional heating (5.42% and 1.18%). notably, ohmic heating led to less significant ph alterations (3.87 - 6.97%) compared to conventional heating method (10.37%). however, ohmic heating did induce more pronounced changes in color. sensory attributes identified 20 v/cm as the best voltage gradient for balancing taste, texture, and aroma. crucially, ohmic heating reduced co2 emissions by 90.3–95.6% relative to conventional heating. these results establish ohmic heating as a sustainable, energy-efficient alternative for industrial milk concentration, addressing critical challenges in food processing sustainability without compromising product quality.
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کلیدواژه
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ohmic evaporation ,sustainable dairy processing ,exergy analysis ,carbon footprint ,milk quality
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آدرس
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university of kurdistan, faculty of agriculture, department of biosystems engineering, iran, university of kurdistan, faculty of agriculture, department of biosystems engineering, iran, university of kurdistan, faculty of agriculture, department of biosystems engineering, iran, university of kurdistan, faculty of agriculture, department of animal science, iran, university of kurdistan, faculty of agriculture, department of biosystems engineering, iran
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پست الکترونیکی
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moslemsolaimani@uok.ac.ir
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comparative analysis of ohmic heating and conventional evaporation for milk concentration: quality parameters, energy and exergy efficiencies, ghg emission, and sensory evaluation
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Authors
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darvishi hosain ,mohammadi mobin ,behroozi-khazaei nasser ,jahani-azizabadi hossein ,solaimani moslem
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Abstract
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this study presents a comparative analysis of ohmic and conventional heating methods for milk concentration, evaluating processing kinetics, energy-exergy efficiency, quality parameters, environmental footprint, and sensory attributes. ohmic heating outperformed conventional methods, slashing processing time by 1.88–4.33times and reducing energy consumption by 10.5–17 times, while achieving remarkably higher energy and exergy efficiencies (42.71–57.79% and 9.48–12.75%, respectively) compared to conventional heating (5.42% and 1.18%). notably, ohmic heating led to less significant ph alterations (3.87 - 6.97%) compared to conventional heating method (10.37%). however, ohmic heating did induce more pronounced changes in color. sensory attributes identified 20 v/cm as the best voltage gradient for balancing taste, texture, and aroma. crucially, ohmic heating reduced co2 emissions by 90.3–95.6% relative to conventional heating. these results establish ohmic heating as a sustainable, energy-efficient alternative for industrial milk concentration, addressing critical challenges in food processing sustainability without compromising product quality.
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